{"id":43775,"date":"2017-06-04T14:50:20","date_gmt":"2017-06-04T18:50:20","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=43775"},"modified":"2017-06-04T14:51:10","modified_gmt":"2017-06-04T18:51:10","slug":"curry-udon%e3%81%8a%e6%8f%9a%e3%81%92%e3%81%95%e3%82%93de%e3%82%ab%e3%83%ac%e3%83%bc%e3%81%86%e3%81%a9%e3%82%93","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=43775&lang=en","title":{"rendered":"Curry Udon
\u304a\u63da\u3052\u3055\u3093de\u30ab\u30ec\u30fc\u3046\u3069\u3093"},"content":{"rendered":"

\"\"<\/p>\n

Another comfort food for me.<\/p>\n

Curry Udon.<\/p>\n

\"\"<\/p>\n

You can use any type of noodle to serve your tasty curry soup with, but for some reason udon seems like the best choice.<\/p>\n

I love the thick chewy texture in the rich curry soup.<\/p>\n

\"\"<\/p>\n

To make curry you can basically use any vegetables and meat, but onion and carrot are probably two must-have ingredients for me.<\/p>\n

This time I added “abura-age” fried soy as well.<\/p>\n

\"\"<\/p>\n

So tasty!<\/p>\n

I made the curry soup after work, and I let it rest in the fridge overnight.<\/p>\n

For some reason curry always seems to taste better the next day.<\/p>\n

\"\"<\/p>\n

This is “abura-age”, a fried soy product.<\/p>\n

I keep it in my freezer all the time.<\/p>\n

Since abura-age is deep-fried, it always gives wonderful rich flavors to any dish that is added to.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

While visiting Kyoto I bought some beautiful Japanese fabrics.<\/p>\n

The design is very traditional, and these muted colors are my favorite.<\/p>\n

These would be great to wrap my BENTO boxes, too.<\/p>\n

The following are some of the pictures from Arashi-Yama, Kyoto.<\/p>\n

If you ever go to Kyoto, I would highly recommend visiting this beautiful area. <\/p>\n

\"\" \"\"<\/p>\n

\"\" \"\"<\/p>\n

I hope everyone is having a great weekend.<\/p>\n

Curry Udon<\/strong><\/p>\n

curry soup
\n– canola oil
\n– 1~2 onions, cut into bite sized pieces
\n– 2 carrots, cut into bite sized pieces
\n– 2 “abura-age” sheets, cut into stripes
\n– salt and pepper
\n– 5~6 cups water
\n– Dashi Kombu (Japanese dried kombu seaweed)
\n– 2~3 tablespoons cane sugar
\n– 4\/1~1\/2 cup soy sauce
\n– 1~3 tablespoons curry powder
\n– dark roux (1:1 flour\/canola oil (about 1\/4~1\/3 cup each) cooked over medium heat until dark)
\nudon noodle, cooked
\nchopped scallion <\/p>\n

1. Make curry soup. Sautee onions, carrots, and abura-age in oil. Salt and pepper.
\n2. Add water and Dashi Kombu. Boil and then turn down to low heat. Cook until all the vegetables are cooked through.
\n3. Add sugar, soy sauce, curry powder, and roux. Mix well. Salt and pepper if needed.
\n4. Serve with cooked udon and chopped scallion.<\/p><\/div>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Another comfort food for me. Curry Udon. You can use any type of noodle to serve your tasty curry soup with, but for some reason udon seems like the best choice. I love the thick chewy texture in the rich curry soup. To make curry you can basically use any vegetables and meat, but onion […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,28,29],"tags":[],"class_list":["post-43775","post","type-post","status-publish","format-standard","hentry","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43775","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43775"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43775\/revisions"}],"predecessor-version":[{"id":43827,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43775\/revisions\/43827"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43775"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43775"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43775"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}